Chocolate mousse

This recipe is brought to you by Pascale "Calou" Fournier. It is for a dense chocolate mousse - I do not like creamy, fluffy chocolate mousse...

INGREDIENTS

6 fresh eggs (the whites of eggs that are not fresh, are harder to beat stiff)
200 grams (7 oz) of dark chocolate
Use dark/pure chocolate with about 63% cocoa content.
You can use as much as 70%, but the taste may be too bitter (no sugar is added in this recipe!)
Cocoa is raw cacao that has been roasted at high temperatures
Salt
Optional: candied orange peel. Make sure that it is soft and moist, not dry and hard!
And: no - there is no sugar added!

EQUIPMENT & SUPPLIES

PREPARATION / DIRECTIONS

Brake the chocolate up in pieces and melt in a double boiler ("au bain marie")
Put a couple of centimeters (1-2 inch) of water in the sauce pan and bring to a simmer
Put the metal bowl on top of the saucepan. The bowl has to be larger than the saucepan.
The hot water vapor will gently heat up the bowl from below, unlike direct heat from a stove burner.
Vapor will escape form the saucepan. Make sure the saucepan does not run dry!
Optional: add pieces of candied orange peel to the melted chocolate
Separate the egg yolks from the whites
Add a pinch of salt to the egg whites, and beat until very stiff (start slowly, then increase speed)
In a separate bowl, briefly beat the egg yolks
Take the chocolate off the heat, add the egg yolks. then - immediately and very quickly (!!!!) - whisk the yolks thoroughly into the chocolate, to obtain a thick chocolate mass. whisk the yolks thoroughly into the chocolate to obtain a thick chocolate mass.
The reason that this has to be done fast, is that we are not making a chocolate omelet!
Little by little, fold the beaten egg whites into the chocolate mass
Note: discard the yellowish liquidy stuff at the bottom of the egg white mass
Transfer the chocolate mass to one or more serving bowls, and refrigerate for at least 3 hours.